La Vieille Ferme Rose Ventoux

Pneumatic pressing upon arrival at the cellar allows the must to be extracted. Fermentation starts after settling and lasts about 15 days in temperature-controlled stainless steel vats.

The years in 9 regularly mark the memory of winegrowers and this one does not seem to deviate from the rule. After an early bud burst at the beginning of April, flowering was gradual and took place in good conditions on all the vineyards. Then a scorching summer sets in at the end of June, to which the vines bravely resist: they have suffered little from water stress, in particular thanks to the chamomile herbal teas sprayed on the vegetation to cope with the heat. Finally, the harvest took place as usual, without any particular precocity. The wines promise to be full of promise for a vintage in 9 born, once again, under a lucky star. The harvest takes place between the last days of August and mid-September, when the grapes reach optimum maturity. This is defined thanks to the analyzes of controls of maturity and tasting of berries. Harvesting takes place early in the morning to preserve the freshness of the berries and prevent the oxidation of the aromas.

After fermentation, the wines are kept in stainless steel vats and lightly fined before bottling.